1. Wash the beans and cut into sections, slice the meat, prepare the garlic, ginger, star anise, and pepper. Mix the light soy sauce, dark soy sauce, and vinegar with the sauce and set aside.
2. Put the oil in the pan, add the meat and stir fry after the oil is hot
3. Stir-fry the meat until it changes color, add ginger, garlic, chili, star anise, and continue to fry for half a minute
4. Add beans and stir fry
5. After the beans are cooked, add the prepared sauce and stir fry a few times to make the meat evenly colored.
6. Add a bowl of boiling water to a boil. At this time, taste the salty soup and add salt as appropriate. Those who like thirteen incense can put it in and mix well at this time.
7. After boiling, transfer most of the broth and set aside. Leave a little soup in the pot and spread the beans on the bottom of the pot. Turn to minimum fire.
8. Spread the noodles evenly on top of the beans, and sprinkle a little broth on the noodles. Steam on low heat for ten minutes.
9. After ten minutes, turn the whole noodles over, then sprinkle the remaining soup on the noodles and continue to steam for ten minutes. Note that the noodles will become a lump at this time, like a big wet noodle cake. Don't be afraid, just steam it and stir well.
10. After ten minutes, stir the noodles and bottom dishes evenly and turn off the heat. The fragrant marinated noodles are out of the pot.
